Step by step instructions

Let's get cracking!

Heat oven to 155 degrees celsius fan bake (or 165 degrees conventional) & boil the kettle.

Step 1.

Empty the contents of one Kiki Mix pack into a bowl and add 250ml (one cup) of boiling water and 60ml (1/4 cup) of oil (eg olive oil, rice bran oil).  Mix together to make a wet, but firm mixture

Step 2.

Divide mixture into 2 portions & place on medium sized oven trays lined with baking paper.  
(pictured are standard 600mm oven trays) 

 Step 3.

While the mixture is hot, place a piece of baking paper on top and use your hands to flatten the mixture out as thinly and evenly as possible. Keep pressing and spreading the mixture until it covers the entire tray, making sure that the centre is the same thinness as the edges. This step is super important to ensure all over crunchy crackers.

Step 4. 

Peel off the top layer of baking paper and sprinkle with extra sea salt

Note: if you want square or rectangle shaped crackers, use a knife or pizza cutter to score lines in the flattened mix before cooking. 

Step 5.

Bake for 40-55 minutes until golden & crunchy (this will depend on your oven). The slow cooking time is to dry out the water. 

They will start to lift & curl slightly, and the centre will be be hard and springy to the touch - this is how you can tell all the water has evaporated. If not, you'll end up with chewy bits (not so nice) so put them back in the oven longer if required until they are bouncy to the touch. 

Step 6.

Break into pieces and store in an airtight container where they will stay fresh for a week, OR store in the freezer to have on hand anytime and as fresh as the day you made them.

Platter up & enjoy!